Ingredients
- 4 wild caught salmon fillets
- 8 cups arugula, or mixed greens (if you prefer)
- 1 cup crumbled feta
- 2 cups cooked quinoa
- 1/4 cup capers
- 1 cup sun dried tomatoes drained, with oil reserved
- 1 lemon, zested and juiced
- Salt & pepper, to tastes
Cooking Instructions
- Liberally salt and pepper the fillets and prepare your grill, ensuring they are well oiled, to avoid sticking. (You can also use a grill pan, if you prefer.)
- Grill the salmon over indirect heat until desired degree of doneness is achieved. We like them just cooked through, with a slightly pink, juicy middle.
- Set aside and allow to cool. (You can refrigerate for up to two days before use.)
- In a large bowl, place your greens, the feta cheese, the quinoa, the capers and the sun dried tomatoes. Toss gently and mix.
- Drizzle the reserved tomato oil (about 1/4 cup) over the greens, followed by the lemon zest and juice. Toss liberally to combine all the flavors
- To serve, place 2 cups of the greens mixture on a plate, topping with one of the grilled salmon fillets.
